Autmun 2021
What’ s Brewing
A look at Ireland’s favourite beers
WIN a mini Brockmans!
GO YOUR
Brockmans launches 5cl bottle for the first time
tails ockCRAFTY CGET
THE MESCAN EX VETS ON WHY BELGIAN BEER IS THEIR THING
Dave Mulligan has cocktails covered with Craft Cocktails and BAR 1661
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Schweppes Xmas Dual HORECA A4 Advert.pdf
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CONTENTS
Contents Autmn 2021 4
NEWS
15
‘MORE NUANCED SOLUTIONS NEEDED’
16
Restrictions back on the table for pubs and nightclubs
16
COVER STORY Bart Odons and Cillian Ó Móráin of Mescan Brewery are doing things their own unique way
20 IT’S BEGINNING TO LOOK A LOT LIKE… Here’s just a flavour of some of the tipples available on the market this Christmas
24 CRAFTY COCKTAILS
36 LAST ORDERS Created by Oisin Davis
With Craft Cocktails and
of Great Irish Beverages
BAR 1661, Dave Mulligan
and Danil Nevsky of Indie
has come up with a way of
Bartender, ARC is a non-
keeping all cocktail drinkers
profit set up to help the
happy
global bar industry during
26 CHEERS!
its time of need
Beer might still be our favourite alcohol beverage, but the prolonged closure
24
of the hospitality sector has had a
34
profound impact on Ireland’s brewers
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EDITOR'S LETTER
It’s been a busy year for Dave Mulligan, owner of BAR 1661 in Dublin. In October 2020, he launched Craft Cocktails, a premium range of bottled cocktails that are available today in over 40 independent retailers and venues around the country. He’s just opened cocktail factory Cuckoo Lane, the Craft Cocktails team has tripled in size and it’s all systems go at BAR 1661. Dave says Craft Cocktails is a story of survival; it has provided a much-needed revenue stream during lockdown and brought new business to BAR 1661. Next up is a launch into Northern Ireland and the UK. For more on Dave’s plans for the future, go to page 24. For this issue, I also spoke with Cillian Ó Móráin at Mescan Brewery. He and his friend Bart came up with the idea of setting up a micro-brewery in 2010. Back then, there were only a handful of micro-breweries in the country but that didn’t faze the ex-vets, who went about setting up a brew house in a building on Bart’s farm. In less than five years, they had sold their first beer. Today, Mescan boasts an impressive range which includes a draft beer, an area the duo are keen to explore over the coming years. A new brew house is also on the cards, along with a move to a larger premises. Turn to page 20 for more. In September of this year, Oisin Davis of Great Irish Beverages and Danil Nevsky of Indie Bartender set up the Ambassador Residency Club (ARC) to help the global bar industry in its time of need. The aim of the initiative is to help fill vacant positions by getting brand ambassadors behind the bar and working a few shifts. If you’re a brand ambassador/manager/owner and want to get involved with ARC, email oisin@greatirishbeverages.com or dan@indiebartender.com
Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy Designer: Lenny Rooney Production: Claire Kiernan Stock Photography: iStock.com Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by: Ashville Media, Unit 55, Park West Road, Park West Dublin 12 Tel: (01) 432 2200 ISSN: 1393-0826 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2018. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/ advertiser is responsible for honouring the prize. ISSN 1393-0826
We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.
Denise Maguire Editor
VISIT US ONLINE www.licensingworld.ie
The Licensing World editorial team email: editor@licensingworld.com
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INSPIRED BY THE MAN HIMSELF...
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ith a rich heritage dating back to 1779, PADDY owes its name to the legendary distillery salesman, Paddy Flaherty. Famed throughout his native county Cork for buying rounds of his favourite tipple, he became so synonymous with the whiskey he sold, that in 1913 the distillery owners paid him the ultimate tribute by renaming the whiskey ‘PADDY’ in his honour. Made from a unique blend of pot still, malt and grain whiskeys, PADDY is a soft and light whiskey. Enjoy it neat, on the rocks or mixed.
For more details on upcoming events see: @PaddyIrishWhiskeyIreland @PaddyWhiskeyIreland
Ginger Paddy
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Ingredients
Whiskey • 35.5ml PADDY • Ginger Ale with • Served over Ice on m le of ce • a sli
• 50mls PADDY • 25mls Lemon • 25mls Sugar (whites) • Garnish with a couple • of drops of bitters
Irish Coffee Ingredients
• 35.5ml PAD DY Whiskey • 1 teaspoon of sugar • 1 cup of fres hly • brewed coff ee • Top with lig htly whipped cream • Garnish with grated nutmeg and dark chocolat e
Enjoy Paddy responsibly © 2021 Paddy. All rights reserved. Paddy is a registered trademark. Available exclusively from Hi-Spirits.
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NEWS
The main events this autumn...
Makeover for Killarney’s O’Donoghue Public House
Brockmans Gin now available in Miniature
O’Donoghue Public House on College Street, Killarney reopened its doors on October 22nd with a fresh look and new menus. The owners describe the pub’s new look as “old ways, new doors,” with reclaimed wood floors, marble table tops and a hand-carved timber bar perfectly combining with the pub’s traditional features. The pub includes several snugs, one of which is named after the late Patrick ‘Paddy’ Ring, a gifted carpenter and joiner, who hand-carved the original timber bar counter. New menus feature Irish suppliers and producers, particularly those based in county Kerry. Mai’s trifle also features on the menu, created by the O’Donoghue matriarch who passed away in 2021 at the age of 103.
Brockmans Gin has launched a miniature 5cl bottle for the first time. Brockmans features juniper berries along with blueberries and blackberries, together with a delicious combination of other aromatics including bittersweet orange peel. Described by its makers as the “properly improper gin”, Brockmans was considered rebellious when it first launched as it drew together traditional and unusual botanicals with an untraditional dark bottle. Nose it and then taste it to realise this is a complex, beautifully made drink, in the noble tradition of classic gins but using 11 elegant botanicals which combine to make a spirit that is truly complex. Fancy trying it yourself? The first 20 people to email denise.maguire@ashvillemediagroup.com will receive a new Brockmans Gin miniature.
New upskilling initiative to enhance Irish whiskey experience Approximately 118 participants, mainly staff from Irish pubs, hotels and off-licences, have participated in a new Irish whiskey course aimed at enhancing the knowledge of staff employed in the Irish on-trade regarding Irish whiskey. Part of a programme by the Irish Whiskey Association, the course forms part of a broader industryfunded campaign to support post-lockdown reopening, to reposition Irish whiskey more centrally in the reopened on-trade and to enhance the Irish whiskey experience available to the consumer. The course, titled ‘Irish Whiskey in the World of Spirits’, is being
delivered by the Irish Whiskey and Spirits Institute. Successful participants will receive a globally-recognised Level 1 award in Spirits from the Wine & Spirit Education Trust. The online course provides an introduction to Irish whiskey within the broader world of spirits, exploring the main styles and types of spirits and delivering an understanding of the key factors affecting flavours and aromas. The majority of places on the course are directly sponsored by Irish whiskey brands who are members of the Irish Whiskey Association. Participation in the course is being supported by Taste 4 Success Skillnet.
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NEWS
Powerscourt Distillery unveils new ‘Five Elements’ edition Master Distiller Noel Sweeney at Powerscourt Distillery has unveiled his latest expression of the “Five Elements” series, limited to just 1,500 bottles – a 20-year-old single malt Fercullen. The ‘Five Elements’ include: • A single distillery source • Two types of oak maturation – American White Oak and European Oak • Four different finishing casks – Oloroso Sherry, Pedro Ximenez, Marsala and Muscatel • Five styles – Oloroso Sherry, Pedro Ximenez, Marsala, Muscatel and Bourbon casks • The globally recognised touch and blending expertise of Master Distiller Noel Sweeney. The latest addition to the Five Elements series was launched at the Fercullen VIP Garden at Taste of Dublin 2021. Guests were treated to a sample of the special edition which was, says the Distillery, received with rapturous praise from the writers, whiskey influencers and media in attendance.
100 new jobs up for grabs at The Armada The Armada Hotel in County Clare recently announced the creation of more than 100 new jobs and launched a new recruitment drive to attract talent from across the island to posts in more than 30 hospitality roles. The jobs are being created as a result of a €3 million redevelopment plan due for completion in February 2022 at the four star Spanish Point hotel. The renovation project will see the delivery of a large extension housing ‘Aileens’ – a new 90 seater restaurant with its own 100% sustainable energy kitchen; a new ocean bar with an interactive cocktail space; a private dining area for parties of up to 12 guests; and a dedicated space for wedding arrivals with feature bar and panoramic views. The remainder of the renovation works will take place in January when the hotel is closed to guests. To facilitate its ‘Quest for Ireland’s Best’ and find the best talent to fill all 100 jobs by February, the hotel has opened its own recruitment agency, with its HQ in a beach hut by the sea at Spanish Point. The Armada is seeking 100 new team members to join them immediately on their “next big adventure”, which they say offers a great life in hospitality by the sea. Anyone interested in finding out more about the jobs available should send their "By The Sea CV" to hr@armadahotel.com or visit www.armada.ie/jobsbythesea
safefood launches ‘safefood for Business’ safefood has launched ‘safefood for Business’, a new free e-learning programme on the fundamentals of food safety for small and medium-sized businesses (SMEs) operating in the food production sector. This includes SMEs working in food production, food processing, retail, catering and food services. Industry workshops previously hosted by safefood revealed that many staff working in small food businesses don’t have a high level of food safety knowledge. These businesses acknowledge that they struggle to prioritise food safety due to competitive pressures. With many food businesses now hiring new staff to deal with post-pandemic increases in demand, ‘safefood for Business’ is ideally placed to help train these staff as part of their induction process and get them started in the basics of food safety. Dr Linda Gordon, Chief Specialist in Microbiology with safefood said: “We designed 'safefood for Business' to be practical for small food businesses, so it uses short training modules with real-life scenarios. Because managers and small business owners can track staff progress while training, it is ideal both for new staff as part of their induction process, as well as re-training staff returning to the industry.” ‘safefood for Business’ covers eight key areas and has been designed in an easy-to-understand, multi-media format to engage the participants with interactive, online modules. Topics include: • • • • • • • •
The importance of food safety Food microbiology Temperature control Personal hygiene Cleaning essentials Allergens in food Pest control HACCP
To sign up for ‘safefood for Business’, visit https://www.safefood.net/ professional/food-safety/safefood-forbusiness
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NEWS
Walsh Whiskey launches Icewine Cask Finish
Irish Distillers launches Virtual Irish Whiskey Academy Irish Distillers is inviting whiskey enthusiasts to travel to Midleton Distillery, virtually, to discover the craft of Irish whiskey production. The Virtual Irish Whiskey Academy provides attendees with an interactive education on the secrets and craft of Irish whiskey production, hosted live from Midleton Distillery by International Whiskey Ambassador and Academy Tutor, Tommy Byrne. Over the course of three hours, Tommy will lead participants through an in-depth live, interactive session on the Irish whiskey production process, including behind the scenes footage at Midleton Distillery. Participants will also receive a virtual Irish Whiskey Academy Kit which includes samples of four premium Single Pot Still Whiskeys, four tasting glasses, a notebook and pen, the Irish Whiskey Academy Summary Book and a digital certificate of completion.
Walsh Whiskey has unveiled a first for Irish whiskey with the creation of an Icewine finished whiskey. Writers’ Tears – Icewine Cask Finish has been produced in collaboration with Inniskillin Winery in Niagara, Ontario, Canada’s original estate winery and leading producer of icewine. The limited edition release is a triple-distilled vatting of Single Pot Still & Single Malt whiskeys and has been finished for an additional 12 months in icewine hogsheads, before being bottled at 46% ABV. “I first tasted icewine in 2011, so plans for this expression have been fermenting in my head for some time. With our core Writers’ Tears – Copper Pot expression, we have a unique combination of predominantly spicy Single Pot Still married with Single Malt Irish whiskey. This core expression gets a whole new dynamic, complimented beautifully by the intense natural sweetness imparted by Inniskillin’s show-stopping icewine,” said Walsh Whiskey Managing Director, Bernard Walsh. Tasting Notes Nose – Peach and apricot over a unique Pot Still spice Taste – Floral blossom and nutty oak Finish – A fruit compote of mango and lychee
Cocktail Hour In celebration of the Belfast hotel’s 50th birthday, mixologists at the Europa have created a very special cocktail
1971 – GOLDEN MILE Created to celebrate the Europa Hotel’s 50th birthday, the ‘1971 – Golden Mile’ is made with Apricot Brandy, mixed with freshly squeezed lemon juice along with a dash of locally sourced honey and topped with egg white. Northern Ireland’s most famous hotel has also unveiled a permanent lobby installation to celebrate the historic milestone – a floor to ceiling display that tells the story of Belfast, the fascinating history of the world-famous hotel and
showcases artefacts including a letter from President Clinton. An interactive TV screen shows video footage from the last 50 years, quotes from well-known guests and a quiz giving people the chance to guess some of the celebrities who have stayed. The central finials down the front of the outside of the hotel have also been changed to golden and along with the new signature cocktail, a special 1970s menu is available to guests.
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WINNERS ANNOUNCED Congratulations to all our winners in the
Energia Family Business Awards showcasing the best of Irish family businesses Discover more at
www.familybusinessawards.ie
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A wide range of skills, one idea of excellence.
Our expertise in audit, tax and a range of advisory services brings together many technical skills to serve our clients with consistent quality around the world. Experience a different perspective Find out more at mazars.ie
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NEWS
Molson Coors expands footprint beyond beer
Molson Coors Beverage Company Ireland has launched its Beverage Hub – a dedicated team to support its growing portfolio of brands outside of its beer and cider heartland. The company has also signed exclusive distribution partnerships with iced coffee brand Jimmy’s Iced Coffee, mixers brand Lixir Drinks and Tarquin’s Gin and Twin Fin Rum from Southwestern Distillery. This follows the launch of its own hard seltzer brand Three Fold and partnerships with Bodega Bay and Miami Cocktail Company, announced last year, which will sit alongside the new brands in the Beverage Hub. The new 15-strong Beverage Hub team, led by Beverages Director Jack Daniel, will focus on building independent partnerships with new brands in key sectors, like Ready-to-Drink (RTD), adult soft drinks and premium spirits. Jack Daniel, Beverages Director at Molson Coors Beverage Company in Western Europe, said: “The creation of the Beverage Hub is our response to the growing number of consumers reaching for ready-todrink options, premium spirits and aspirational adult soft drinks and opening up those growth opportunities for our customers. Our latest partnerships are with brands that have great tasting products and founders who have fantastic stories to share that underpin truly distinctive brands.”
Britvic Ireland awarded 2021 Origin Green Gold Membership Britvic Ireland has been awarded Origin Green Gold Membership for 2021, joining a group of food and drink companies who have been recognised by Bord Bia’s Origin Green programme for excelling in their sustainability targets and demonstrating best-in-class environmental performance among their peers. The award this year reflects eight years of progress across a series of sustainability targets, which were set when Britvic first received Origin Green accreditation as part of the Healthier Everyday strategy. Since first achieving Origin Green accreditation, Britvic Ireland has made major breakthroughs in sustainability across all areas of the portfolio including: • Reducing sugar: 43% reduction in calories per serve achieved through a combination of sugar reduction, consumer education and the launch of low sugar options such as Club Zero • Reducing waste: Achieving zero waste to landfill from all Britvic Ireland sites • Reducing emissions: A move to 100% renewable electricity across all manufacturing sites • Reducing water: 25% reduction in water footprint • Supporting packaging circularity: Achieving 100% recycleable consumer packaging and step-changing the use of recycled materials with Ballygowan in 100% recycled PET bottles • Supporting local communities: Providing support to local charities and grassroots sport including raising €2.8m to date through the Miwadi Trick or Treat for Temple Street campaign.
Hennessy Very Special teams up with Les Twins Maison Hennessy has collaborated with Laurent and Larry Bourgeois, the urban movement creators known as “Les Twins” on its new Very Special 2021 dual limited edition. Hennessy Very Special and Les Twins have created a multi-media collaboration around the tagline “Move Out Loud” to celebrate French heritage and the pioneering spirit. Speaking about the collaboration, Laurent and Larry Bourgeois said: “Visiting the Château de Bagnolet was like walking into a chapter of French history. We knew we wanted to create something completely new because the Maison has such an incredible story, with so much passion behind it. Believe it or not, their saga resonates with the story of Les Twins, 250 years later.”
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NEWS
Regal Rogue celebrates 10 years with move to organic wine Regal Rogue vermouth is celebrating its 10 year anniversary in 2021, having undergone a radical move to increased sustainability over the last year. The brand’s packaging is now 99.5% recycled, using bespoke recycled glass and paper bearing the Forest Stewardship Council stamp of approval. The range has also moved to 100% organic Australian wine, as well as 80% organic native Aboriginal herbs, farmed under biodynamic practices. Regal Rogue vermouth is available in Balfe’s at The Westbury Hotel, BAR 1661, Michael’s Mount Merrion, Circa Restaurant, Candlelight Bar, Hyde Bar Galway, Atlas Bar Cork, River Lee Hotel Cork and Shelbourne Bar Cork.
NI Hospitality School welcomes first cohort The Northern Ireland Hospitality School, funded by the Gallaher Trust, has welcomed its first intake of students for its Level Two course in Professional Bartending (Cocktails). A total of seven individuals will get the opportunity to learn about basic bartending, the art of mixology, sales techniques, finance training and personal development, thanks to a £260,000 investment that will be awarded to the Hospitality School over the next three years by The Gallaher Trust. Delivered in partnership with Northern Regional College (NRC) and backed by City & Guilds, the course will be delivered over six weeks and upon completion, graduates will be guaranteed employment at one of three top local hotels – Galgorm Spa & Golf Resort, Tullyglass House Hotel or the Adair Arms Hotel. The Northern Ireland Hospitality School, which was launched this year, represents a major jobs boost for the area with an estimated 72 jobs becoming available over the next three years and a combined investment exceeding £1.3 million into the local employment market. Ashley Douglas, Northern Regional College lecturer said: “We are so excited to welcome our very first intake to the course and to help make a positive impact on our local employment market. Those enrolled will get the chance to learn a variety of skills through our very comprehensive course, not to mention a guaranteed job after completion. This course has no entry requirements; all we ask is that individuals demonstrate a passion for the industry and a drive to deliver a memorable experience for guests. With further intakes scheduled for later this year and into 2022, I would encourage anyone interested in applying for the course to visit our website (www.nihospitalityschool.com) for more information.
Safety first at The Kings Head Six Novaerus air disinfection devices have been installed at the Kings Head Pub and Bistro in Galway. The medical grade Novaerus device uses patented ‘NanoStrike’ plasma technology that has been proven to inactivate 99.997% of Sars-CoV-2, as well as all airborne viruses and bacteria all year round. As well as being one of the first hospitality businesses in Galway to achieve the Fáilte Ireland Safety Charter, The Kings Head is the first pub in Galway to install Novaerus NV 800 devices to improve its existing safety protocols. Mary Grealish of The Kings Head Pub and Bistro said: “Reopening on the 26th of July was very significant for us and has been the step forward we have been eagerly awaiting. We invested in the Novaerus devices as a proactive step for disinfecting the air in our indoor spaces to make our premises safer for our staff and customers. This really underlines our commitment to creating an environment that is as safe as possible.”
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PARTNER PROFILE
YOU’VE GOT THE CHRISTMAS SPIRIT, WE’VE GOT THE
Schweppes launches its Christmas campaign, building on exponential growth experienced in 2021
I
reland and Northern Ireland’s number one mixer, Schweppes, is kicking off the festive season with its campaign, ‘You’ve got the Christmas spirit, we’ve got the tonic!’. The popular Christmas campaign will once again raise people’s spirits, driving relevance with the brand at this key time of year. Kicking off in November, the campaign will include a TV ad, out-of-home advertising, social and PR and also experiential activations across both on and off trade. The brand will also upweight its digital investment, with promotion across Spotify during the period. Schweppes will look to drive footfall into on-trade venues this festive season by partnering with Any Excuse to reward consumers with a free ‘Gin & Schweppes Tonic’. The campaign will see over 5,000 drinks served to thirsty consumers across 300 bars on the island, positioning Schweppes as the mixer of choice this Christmas. PR and media will help amplify the campaign. Andrea Whyte, Marketing Director, Coca-Cola HBC explains: “Schweppes continues to experience exponential growth and Christmas remains a pivotal time for the brand. Demonstrating the resilience and popularity of the number one mixer, almost 24 litres of Schweppes were sold every minute in the grocery channel last December! “This year in particular, we understand the important role that Schweppes will play in supporting our customers and we are upweighting our investment behind the brand. Together with our customers, we will ensure that Schweppes plays its part in spreading Christmas spirit across the country.” Aisling Wilde, Frontline Activation Lead at CocaCola Ireland also said: “Our hope is that Schweppes forms part of the enjoyment during the festive season this year with friends and family. We aim to create moments of fun and our new campaign celebrates and reflects a more positive mood amongst the public. We will
continue with that tone of voice, and we will also respond to consumer demand for a high-quality product to pair with premium spirits during the holiday season.” ON-TRADE The brand’s mission this Christmas will be to support the on-trade to continue to reopen with impact. Value adding deals and free stock will be provided to outlets, driving transactions and availability of key Schweppes packs. The support will include glassware and ‘gin trees’ to keep the brand top of mind for customers and patrons alike in outlet. Schweppes is also continuing to build relationships with bar staff across the country and will share a newly developed ‘suggested serve’ booklet to provide some new Schweppes inspiration for Christmas menus. The Schweppes sales team will also work in partnership with outlets to activate the brand on menus, highlighting mixability opportunities and suggested serves. Schweppes will also provide mixability gift boxes for key on-trade customers for giveaways on their own social media channels. With additional takeovers by the brand at flagship venues in Dublin, Cork, Galway and Belfast, visibility of Schweppes will be at an all-time high this Christmas. ABOUT THE BRAND Schweppes retains the crown as Ireland’s number one mixer, holding 50.3% value share of the category. It has also proven itself to be a resilient and adaptive brand. While 2020 lockdowns forced much higher consumption of mixers in the home than usual, Schweppes still managed to grow value sales in 2021. Compared to the same period in 2019, the brand has grown by an outstanding +48% and by more than €3 million in revenue. For more information, visit ie.Coca-ColaHellenic.com
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NEWS
A MORE NUANCED SOLUTION
Needed
Restrictions back on the table for pubs and nightclubs
J
ust three weeks after reopening, late-night pubs and nightclubs are once again subject to restricted trading hours. All pubs, restaurants and nightclubs are now required to trade no later than midnight and despite the difficulties the new curfew will present to businesses, no mention has been made so far of the reintroduction of financial supports. Commenting on the move, VFI Chief Executive Padraig Cribben said: “The decision to introduce a new closing time of midnight from this Thursday will effectively close many late night pubs and night clubs. It will also seriously restrict other outlets at the most critical time of the year. Given the deteriorating health situation it’s no surprise government is forced to take action, but it is disappointing that the hospitality sector is at the forefront of those actions. Supports will now be vital for impacted businesses and we’re calling for the immediate reintroduction of the Covid Restrictions Support Scheme (CRSS) for members who have to close.” He added that restricted trading hours will also impact traditional pubs who have to cope with cancelled bookings ahead of what was meant to be a busy Christmas period. “We were told back in August after indoor trade was reopened that restrictions would be fully removed in October. We’re now in a position where restrictions are actually getting tighter. Supports will be crucial in the months ahead, a fact government needs to address immediately for the simple reason the trade cannot sustain another period of profound uncertainty.” The Licensed Vintners Association (LVA) has also called on the government to immediately reintroduce Covid supports for the late night sector and to develop practical, longer term solutions for hospitality. It added that new restrictions place a question mark on the longer term viability of the late night industry until such time as practical longer term solutions are developed that allow businesses to trade while the pandemic persists. It’s essential that various measures like the CRSS, EWSS and PUP are reimplemented immediately for the late night sector and for anyone who will be
impacted by these latest restrictions said the Association, along with the waiving of commercial rates for as long as the restrictions remain in place. “Effectively this latest announcement means that the current government strategy isn’t working,” said Donall O’Keeffe, LVA Chief Executive. “We were told that if we waited until the majority of the public was vaccinated, we would be able to get back to trading. Well, we waited and that wasn’t enough. Like the rest of the country, of course we are conscious of the worsening health situation. But this will still be really hard news for those working in the sector to take. Late night hospitality was closed for 585 consecutive days, got to open for 27 days and now they face another indefinite period of closure. It also needs to be acknowledged that every time the government flicks the switch on restrictions, there are consequences for people’s livelihoods and the businesses that sustain those livelihoods. We will have enormous difficulty retaining our staff after this latest decision.” O’Keeffe said the latest restrictions cast doubts about the viability of the late night sector for as long as the pandemic persists. “When will we be in a position to allow that sector to reopen and trade again? Will we have Donall O'Keeffe, to go through this whole LVA Chief Executive process again and again? What is to stop this cycle from repeating itself next year? What seems clear is that more nuanced, longer term, practical solutions are now needed. Solutions that will enable environments that are regarded as ‘high risk’ to operate safely. For example, perhaps now the government needs to start examining affordable ventilation schemes for the industry?”
"Will we have to go through this whole process again and again? What is to stop this cycle from repeating itself next year?"
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RM T A F M O
O…
FR
COVER STORY
BART ODONS AND CILLIAN Ó MÓRÁIN OF MESCAN BREWERY ARE DOING THINGS THEIR OWN UNIQUE WAY
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COVER STORY
Cillian Ó Móráin and Bart Odons
W
hat do you get when two vets meet up for a few drinks over Christmas to complain about the direction their lives have taken? You get a brewery specialising in Belgian beer, of course! “I always tell people it's the result of a poorly executed midlife crisis. Myself and Bart Adons have been friends for over 25 years and at the time, we were both in veterinary practice in Westport. Mescan Brewery was born one night when Bart was lamenting the lack of sleep he’d had the previous evening, due to another possibly unnecessary nightcall. We may have had a beverage or two during this conversation. Bart is very much a man of action and said at some point, we can complain about this all we want or we can do something different. We were both ready for a change; the next step was figuring out what we wanted to do,” said Cillian Ó Móráin, brewer at Mescan Brewery. The idea of starting a brewery was, says Cillian, discussed in great depth and at length for about 30 seconds. In 2010 however, the notion of setting up a brewery was a novel one. “There were about 10 micro-breweries in the country at the time. Being Belgian, Bart came from a country where there were a couple of hundred microbreweries. Belgian beer is very much a mainstream interest in Belgium and I had been over there many times with Bart and become very fond of it. Both of us had homebrew
experience from when we were teenagers, so we had an interest, both socially and scientifically, in the process.” That night, Bart and Cillian decided that within five years, they would both have left their jobs and started a microbrewery. That evening, Bart went home and welded up their first brewery. A course on old grain brewing followed and it wasn’t long before the pair began brewing themselves. “We did three years of weekly brews In my garage. In 2013, we converted a building on Bart’s farm to serve as our brew building and sold our first beer that year. We ended up beating our five-year deadline.” While the pair were having their epiphany about leaving their jobs and starting a brewery, several other people around the country were having the same idea. “By the time we opened three years later, there were 30 micro-breweries in Ireland and now, there are well over 100.” The rapid proliferation of micro-breweries isn’t something that fazes either Bart or Cillian. “We’ve carved out our own niche, not as a strategy but just because Belgian beer is our thing. That's what we're interested in. We tend to plough our own furrow, so we're not watching what other breweries are doing or worrying about what the public might be interested in next. We're doing what we want to do and thankfully, there are enough people out there that appreciate it.” Mescan Brewery has never made an IPA and never will. “We also don't release a new beer every month. We have a really slow, traditional process; it takes a minimum of three months between the beer being brewed and offered for sale and that's because we believe it takes that time to do it right. We’re stubborn about that and although
We did three years of weekly brews in my garage. In 2013, we converted a building on Bart’s farm to serve as our brew building and sold our first beer that year”
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e h T e v Sa
e t a D
2 2 / 8 / 22
The 2022 Bar of the Year Awards will take place on 22nd of August 2022 Venue: Clayton Hotel Burlington Road Drinks Reception: 6pm Visit www.licensingworld.ie/awards For more information For any queries related to the awards contact
Trish Murphy Email: trish.murphy@ashvillemediagroup.com Call: 01 432 2231 / 086 837 9246
Thank you to our 2022 Sponsors
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COVER STORY
Cillian and Bart
“Our beer isn’t really a skulling down type of beer. A lot of our beers are higher alcohol with a strong flavour profile that are ideal for sipping or for enjoying with food" commercially, it doesn't make much sense, we think that the quality of the product is reflected in the time that goes into making it.” A beer that doesn’t reach the criteria set by Cillian and Bart doesn’t get released. “It’s a rare event, but it has happened in the past. If you’re not prepared when the need arises to say, that isn't good enough, then you shouldn't be doing this job. We stand or fall on the quality of our product.” A move to a new premises may be on the cards in the near future. Mescan still brews on its original set of brewing equipment, a scaled up version of the first 50 litre brewery that Bart fabricated that first weekend. “It’s made from converted milk tanks that
we purchased from our farm clients when we were still working as vets. We built a frame and welded it, the whole thing is completely homemade. It makes perfectly good beer, but it's a very manual process.” As the brewery grows, staff numbers will have to increase. “It’s difficult to train people up on that system, so we've ordered a new brew house, which will arrive in six months to a year. Ideally, we'd like to have moved before it arrives, possibly to a site closer to Westport.” The current brewing system can brew 1000 litres at a time; the new brewhouse will do 2,500 litres in two thirds of the time. “At the moment, we do double brews in one day. We’d start at 6am and wouldn’t get home until 11pm. With the new set-up, we’ll be able to brew four times the volume in less time than it takes us to do a double brew now. That's a very exciting thought.” Adding draft beer to its range has probably been the Brewery's biggest departure since operation began. “For the first five or six years, we were solely a bottle brewery. About three years ago, we started thinking about going into draft in a limited way. We wrote a recipe for a dry hopped lager, which was a big change for us. It’s very well matured; we lager it for four months before kegging. We initially brewed it as a one-off brew, but it was so popular that it became part of the stable. Once we started presenting it in keg form, it really took off.” Having recognised the opportunities in draft beer, the brewery is gearing up for growth in that area over the coming years. For Mescan, Covid meant the cancellation of events and the shelving of its beer tours. It also meant a dip in sales traditionally made in restaurants and pubs. “Our beer isn’t really a skulling down type of beer. A lot of our beers are higher alcohol with a strong flavour profile that are ideal for sipping or enjoying with food. Quite a lot of our customers were in the restaurant and hotel sector so during lockdown, we lost that revenue stream. Like everybody else, we moved online as much as possible and thanks to the generosity and loyalty of the public, we kept going.” A few false starts with different distribution models led to Mescan signing up with ABCD about three years ago. “That’s been a very successful partnership. For the first time, we’re properly available nationwide, although we still have a bit of work to do when it comes to letting the nation know we're here.” With the recovery of the hospitality industry underway, events back on the cards and a new brew house on the horizon, Cillian and Bart are optimistic about the future but will continue to do things their way. “Our beers aren’t cheap; we’re possibly the most expensive brewery in the country, but we produce excellent quality beer and that's something we're very proud of.”
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CHRISTMAS DRINKS
IT’S BEGINNING HERE’S JUST A FLAVOUR OF SOME OF THE TIPPLES AVAILABLE ON THE MARKET THIS CHRISTMAS
WRITERS' TEARS CHRISTMAS CRACKER The Writers' Tears Christmas Cracker is the perfect addition to any hamper and the ideal way of adding something special to this year’s Christmas table. Consisting of a miniature 50ml bottle of Copper pot in each individual cracker, the Writers' Tears Christmas cracker is a unique marriage of Aged Single Pot Still and Single Malt Irish whiskey, distilled entirely from barley. An award-winning whiskey, Writers’ Tears is triple distilled and is bottled at 40% ABV. Nose – Flashes of apple with hints of vanilla Taste – Gently spiced, ginger and orchard fruits Finish – Long and elegant with dark chocolate
REBEL CITY DISTILLERY Beverage distribution company Bevella has partnered with Rebel City Distillery, producer of multi award-winning Maharani Gin. Rebel City Distillery, a boutique distillery situated in the heart of Cork’s Docklands, was founded in 2020 by husband-andwife Robert and Bhagya alongside Robert’s father Brendan Barrett. The distillery has since launched its first release, Maharani Gin, which celebrates a fusion of the couple’s respective heritage and cultures of Cork and Kerala. Speaking about the brand, Robert Barrett, co-founder of Maharani Gin said: “We are really excited to introduce Maharani Gin to the world and to partner with Bevella to strengthen our distribution network and to market our prestige Maharani brand to the island of Ireland.” The premium gin is zested with pomelo fruit and uniquely spiced with cassia and nutmeg-mace, all sourced from a women’s organic farming cooperative in Bhagya’s home state of Kerala, India.
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CHRISTMAS DRINKS
CLONAKILTY DISTILLERY Clonakilty Distillery has launched its new Single Malt whiskey, the latest addition to its award-winning range of spirits. The Galley Head expression represents a new departure for the Distillery as the brand sought to create a high-quality whiskey that was accessible in terms of price, but still retained the quality and finish that Clonakilty Distillery has become renowned for amongst whiskey connoisseurs. Matured and finished at its Atlantic Ocean Warehouse, Galley Head Single Malt represents a marriage of a re-shaved, re-toasted wine cask and Bordeaux red wine casks. Clonakilty Distillery has said it is hopeful that this new release will provide a foundation on which it can continue to develop and grow the brand, in addition to attracting a range of new customers seeking to broaden their whiskey horizons.
POWERSCOURT DISTILLERY After a sell-out success last year, Powerscourt Distillery has announced that its decadent and indulgent food and whiskey pairing hampers are back for Christmas 2021. The food and whiskey pairing originally started as a Distillery tour, however it proved so popular that last year the hampers were put together in time for the Christmas gifting market. Created by Santina Kennedy, the Distillery's in-house Food Historian and Food & Beverage Specialist, hampers are priced at €100 and are available from the Powerscourt Distillery website. With meats from the Wooded Pig, Olly’s Farm local honey courtesy of Powerscourt Estate, Wicklow Ban Cheese and Fercullen Whiskey Chocolates, the hampers deliver an authentic Irish gift. Each one comes with a QR code that gives the recipient a link to watch a pre-recorded presentation with Santina on how to enjoy your whiskey tasting and food pairing journey.
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CHRISTMAS DRINKS
CRAFT COCKTAILS Craft Cocktails has released three new limited-edition cocktails for the festive season – the Yuletide Negroni, Gingerbread Punch and Festive Old Fashioned. The Yuletide Negroni is the ideal afternoon aperitivo, a Christmas twist on the Italian classic with winter spices, rich red vermouth, Italian bitters and orchard fruits, all stirred down over Tanqueray Gin. The Gingerbread Punch mixes Ketel One vodka, sloe gin and ruby port with cranberry, gingerbread spices and clementine for a cockle-warming seasonal punch. The Festive Old Fashioned is a slow winter sipper for after the kids have gone to bed, made using Bulleit Bourbon and seasonal flavours of fig, caramel, orange spiced bitters and a dash of Grandma’s top tipple, PX sherry. The new flavours join Craft Cocktails 12-strong range of premium Irish bottled cocktails, made by award-winning bartenders using only 100% natural ingredients – fresh fruit, handmade syrups, cordials and infusions. Ready to serve straight from the bottle over ice, they are available in two sizes. The 200ml size (€12.50, serves two) makes a great stocking filler, while the large 700ml size (€35, serves seven), is perfect for sharing. The brand’s popular ‘message on a bottle’ personalisation service also makes an excellent gift, whether celebrating in person or remotely over the festive season. The message is designed, printed and shipped on the cocktail of choice within a week on their core range.
METHOD AND MADNESS Irish Distillers has launched METHOD AND MADNESS Rye and Malt – the first aged experimental distillate created at the company’s innovation hub in Midleton, the Micro Distillery. The new release was handcrafted in the Micro Distillery under the care of Distiller Katherine Condon, who originally joined Irish Distillers as part of the company’s Graduate Distiller Programme in 2014. First experimenting in the lab to discover the ideal ratio of 60% rye to 40% malt, Condon and the team then took advantage of the Micro Distillery’s manual processes, trialling varying rates of reflux and distillation to achieve the perfect crisp yet spicy flavour. Katherine Condon said: “It has been an honour to be part of the Micro Distillery team from its inception in 2015 to today, sharing the first ever drops of whiskey produced there with the world. We have been inspired by the innovators in Irish whiskey who came before us. In turn, we have questioned tradition and challenged convention to follow their inspiration and drive the Irish whiskey category forward for a new generation of creators, consumers and indeed, suppliers.”
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PARTNER PROFILE
BRINGING REAL MAGIC TO DESIGNATED DRIVERS
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s a m t s i r h This C
oca-Cola HBC is proud to announce the return of its Designated Driver initiative, the annual Christmas campaign that rewards those who stay sober on nights out to ensure their friends and family members get home safely. In anticipation of a particularly special festive season, Coca-Cola’s Christmas mission will be to celebrate the simple joy of human connection and the 2021 road safety campaign will bring this real magic to designated drivers. Once again, the campaign will offer drivers two free soft drinks or water from the Coca-Cola HBC range throughout December, at participating venues in Ireland and Northern Ireland. The brand will also reward designated drivers by providing free parking spots at Q-Parks in Dublin, Cork, Galway and Belfast. Available each weekend in December, designated drivers simply need to present themselves to security hubs at the Q-Park stations to benefit from parking free-of-charge when on a night out. To spread this ‘real magic’ across the country, social media personality James Kavanagh and influential broadcaster Melissa Riddell will also take on the role of designated driver and their followers will, in turn, be in with a chance to win the ultimate night out in Dublin and Belfast. More information will be shared on their respective Instagram channels in due course - @MelissaRiddell and @ JamesAlanKavanagh. Coca-Cola HBC Ireland and Northern Ireland’s General Manager Miles Karemacher said: “We’re very proud to announce the return of our award-winning designated driver initiative, which will play a special role in this year’s Christmas campaign. CocaCola will celebrate ‘real magic’ this December, and what better way to remind ourselves of the true spirit of the festive season than by giving the simple gift of a lift! “We want to ensure that designated drivers are rewarded throughout the month and will offer two free soft drinks at participating venues once again. We’re also proud to partner with Q-Park to further reward designated drivers with free parking in Dublin, Cork, Galway and Belfast.” In the Republic of Ireland, the Designated Driver campaign is supported by the Road Safety Authority, An Garda Síochána and Drinkaware. It is also backed by the Licensed Vintners Association,
James Kavanagh and Melissa Riddell join forces with road safety authorities and industry stakeholders to support Coca-Cola’s Designated Driver campaign
the Vintners Federation of Ireland, the Restaurants Association of Ireland and the Irish Hotels Federation. In Northern Ireland, the campaign is supported by the PSNI, Hospitality Ulster and the NI Hotel Federation. Designated drivers can avail of the two free soft drinks from the Coca Cola HBC range by simply making themselves known to bar staff at participating venues. Drinks from the range include Coca Cola, Diet Coke, Coca Cola Zero Sugar, Fanta, Sprite, Deep RiverRock and Fruice. Participating venues will be featured on www.coke.ie/ designateddriver and may feature in Coca-Cola’s out-of-home advertising campaign. To register for the campaign, please contact your local sales representative or the customer information centre on ROI 1890 26 22 26 | NI 0845 608 8889.
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BARS
WITH CRAFT COCKTAILS AND BAR 1661, DAVE MULLIGAN HAS FIGURED OUT A WAY TO KEEP ALL COCKTAIL DRINKERS HAPPY
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t’s been just over a year since Dave Mulligan set up Craft Cocktails and what a year it’s been. Launched in October 2020, the range of premium bottled cocktails is available today in over 40 independent retailers and venues around the country. The Craft Cocktails team has tripled in size and just recently, the brand opened Cuckoo Lane, its new cocktail factory in Dublin 7. Named after the local area, Cuckoo Lane has been designed as a multi-functional space that acts as a working cocktail lab, a retail and event space, a mixing, production and bottling line, tasting room and brand showroom. The new space is adjacent to BAR 1661, a bar specialising in Irish spirits, particularly poitín. It’s also owned by Dave Mulligan and was named after the year the once notorious Irish spirit was banned and driven underground in Ireland. Only seven months after opening, BAR 1661 was named ‘Best Cocktail Bar’ in the
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BARS
“It’s not a complete success story yet, but it’s turning into a great survival story" Dave Mulligan, Owner, BAR 1661 country at the Irish Craft Cocktail Awards. On the same night, it also took home awards for Ireland's Best New Cocktail Bar, Best Bar Team as well as Best Bartender, which went to Gillian Boyle. “BAR 1661 was open for just 11 months before the pandemic hit. We were really starting to find our feet; we’d won Best Cocktail Bar and were very busy but in March, everything dried up. I very quickly decided I wanted to go down the retail route and create a proper brand that could transcend any sort of lockdown. So we got working on an idea within two weeks of Covid hitting the country and six weeks after that, we had six months stability on the shelf,” says Dave. Initially, signature bottle cocktails from BAR 1661 were available for delivery. “They’re high end, niche cocktails which did well for a while but in June 2020 when the country started to open up again, sales dropped off.” The opportunity was there, says Dave, but the concept needed tweaking. “We took a step back and asked ourselves, who’s drinking bottle cocktails? What is the consumer actually looking for? That's when we decided to start Craft Cocktails and move away from the high end, technique driven side of things that we do so well in BAR 1661. People wanted the classics, they wanted the big heavy hitters and so that's what we did.” The concept worked; over 300,000 Craft Cocktails were sold in the first year. The range consists of 12 cocktails
designed to be enjoyed over ice, with special limitededition cocktails available at various times throughout the year. It’s a simple, unpretentious, fun range. “Obviously, we know that you’re not supposed to drink a martini over ice but for ease of messaging, the entire Craft Cocktails range is designed to be served over ice.” BAR 1661 appeals to about 5% of drinkers in Dublin; Craft Cocktails was about appealing to the other 95% who may never pay a visit to the bar. “It’s not a complete success story yet, but it’s turning into a great survival story. We’ve doubled the footprint of the bar by taking units next door for Cuckoo Lane, we’ve tripled our team, we’ve quadrupled revenues and we’ve managed to bring new business to BAR 1661 that we fought so hard to protect. That’s made all the hard work even more worthwhile.” A launch into Northern Ireland is on the cards before the end of the year and plans are in place to enter the UK market in 2022, made possible by obtaining a bonded warehouse status for Cuckoo Lane. The new cocktail factory has, says Dave, improved the efficiency of both businesses. “With one or two extra hires, we’re now able to run both businesses. As well as the expansion into the North and the UK, we’re planning on launching a poitinbased RTD early next year and a canned cocktail in partnership with Intrepid Spirits, something I was working on pre-pandemic. Essentially though, craft is what we love and it’s what my staff and I are invested in. We don't tailor our offer to try and draw people in. From day one, we've been very clear on our mission, which is to promote Irish poitin and we want to get back to business on that.”
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BEER
Beer might still be our favourite alcohol beverage, but the prolonged closure of the hospitality sector has had a profound impact on Ireland’s brewers
Alcohol consumption by category mix Spirit
Cider
22.3%
6.6% 2019
Beer
Wine
32.2%
38.9%
Excise contribution in decade €3.87 billion Excise duty on a pint of lager
Average Price (Feb 2020)
€5.06 VAT
€0.95 Excise
€0.55 % paid in tax
29.6%
Excise duty on a pint of stout
Average Price (Feb 2020)
€4.67 VAT
€0.87 Excise
€0.54 % paid in tax
Source: DIGI
While beer remains Ireland’s favourite alcohol beverage, its market share has fallen from 45% in 2019 to 38% in 2020, due to a staggering 17% fall in total beer sales in 2020 when compared to the previous year. That’s according to the Irish Beer Market Report 2020, which also reported a 19% fall in the per capita consumption of beer sales in 2020. Typically, just over 60% of beer sales are in Ireland’s pubs, restaurants and hotels. However, in 2020 an estimated 29% of beer sales were from the hospitality sector. This has also resulted in a fall in production by 13% in 2020. The value of beer exports also declined by 17% to €254 million in 2020, down from €305 million in 2019. This reflects the lower international demand for Irish beer, as other markets endured lockdowns to its respective hospitality sectors. A most notable decline was a 45% fall in Irish beer exports to the United States.
30.2%
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Get your business ready for a green future THE CLIMATE ENTERPRISE ACTION FUND As industries and governments work towards a net zero carbon future, no business can ignore sustainability: customers, investors and regulators are all demanding stronger green credentials. Irish companies that have introduced more sustainable practices are winning new business and positioning themselves for the low-carbon future. As part of the €10 million Climate Enterprise Action Fund, our new range of supports provide the advice and funding your company needs to take immediate action: from measuring your carbon footprint to developing a comprehensive sustainability strategy. For full details, contact Enterprise Ireland or your Local Enterprise Office Advisor or visit globalambition.ie/climateaction
#GlobalAmbition
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22/11/2021 15:16
Family Business Award - Today FM Print Ad.pdf
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28/09/2021
09:52
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BEER
PJ Tierney, Head Brewer, HEINEKEN Ireland
ISLAND’S EDGE IRISH STOUT SUPPORTS NEEDED Beer drinkers in Ireland continue to pay the second highest rate of excise in the EU. Looking ahead to 2022, Ireland’s brewing sector needs support from government. A reduction in the excise rate for beer would be a welcome move, but the sector also requires additional financial aid to support the coverage of costs associated with the uplift, disposal and writing-off of out-of-date beer. Furthermore, the sector requires a change in the duty system allowing for excise to be recovered in a similar manner to VAT on bad debts, which would prove invaluable in supporting the provision of credit to the sector. These measures are vital for the sector as it continues to endure lockdown measures in 2021.
Island’s Edge is a new Irish Stout from HEINEKEN Ireland with a big ambition to rejuvenate Ireland’s iconic stout category. The new stout is aimed predominantly at consumers aged 28-35 years old and was developed in collaboration with consumers and customers over a period of two years, with continuous testing and learning throughout the process to ensure the new product hit the right taste notes. This collaborative approach has resulted in a new brand and product that was built from scratch with consumers and feels progressive and relevant to their lives today, while also resonating with the next generation of stout drinkers. The brewing process was led by HEINEKEN Ireland’s Head Brewer, PJ Tierney, in its Leitrim Street brewery in Cork. During the development process, a new hero ingredient that's brand new to stout was discovered – the addition of tea. Tea reduces bitterness in a way that’s unexpectedly refreshing, which is completely new in the stout category. With an ABV of 4%, Island’s Edge is a creamy, smooth stout, brimming with refreshment. Commenting on the launch PJ Tierney, Head Brewer at HEINEKEN Ireland, said: “When we started developing Island’s Edge, we played with over 100 recipes and countless ingredients to see what we could add to stout to achieve a really refreshing taste. When we discovered that adding a touch of tea at just the right moment softens the bitterness of stout making it smoother tasting, we knew we had landed on an unexpectedly refreshing pint of stout. We also kept the heritage of the traditional stout pour, but we knew Island’s Edge needed a different type of glass. After trying three types, consumers told us they loved the feel of the tall conical glass, so everything about Island’s Edge is just a little unexpectedly refreshing. Myself and the brewing team in Cork are very proud to see the kegs rolling out to pubs and consumers as the sector reawakens.”
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BEER
Jason O'Connell, CEO, Galway Bay Brewery
BRÚ GROUP
RYE RIVER BREWING COMPANY Celbridge-based Rye River Brewing has announced it is introducing a breweryled brand as part of a strategy to streamline its brand and channel strategy. The introduction of the new brand will support the next stage of the brewery’s development following a year of significant growth in off licence and retail sales, despite the challenges the global pandemic presented. Speaking about the new brewery-led brand strategy, Tom Cronin, Founder and Managing Director of Rye River Brewing Company, said: “We have developed a successful story in craft brewing without having any of our brands carry the Rye River name, so we decided to bring a brand to life that recognises who we are. Apart from the Rye River seasonal range, which is small batch, this will be the first of our everyday beers to carry the Rye River name. "Rye River Brewing Companys’ heritage is rooted in high quality Irish craft brewed beer
and we never have or never will lose our focus on that. Over the years, consumers have been introduced to our product range both at home and abroad through a number of brands. As demand grows for our range of craft beers brewed in Celbridge, we believe that a greater focus on Rye River Brewing Company as a brand will help the brewery in its next phase of development. In short, while we may be moving to a brewery brand-led strategy, it’s still the same great Irish craft beer. We believe the changes will bring Rye River Brewing Company’s world-class beers to more customers in more markets.” The Rye River Brewing Company brand will replace McGargles on draught in pubs and will be available in a 4 x 330ml pack format in retail. A range of McGargles favourites will remain available in retail in 500ml format.
Galway Bay Brewery and BRÚ Hospitality (incorporating BRÚ Brewery) are joining forces to become one of Ireland's largest independent and Irish-owned craft beer groups. The new group will comprise 15 Galway Bay Brewery bars with three based in Galway, 11 in Dublin and one in Belfast. The latest bar, The Beer Temple and The Oak Bar on Dublin's Dame Street, formerly Thomas Read's Bar, is due to open soon. This Galway Bay Brewery bar will employ approximately 30 people. Both brands will be operated independently of each other and both breweries' distribution channels will not be affected by the merger. The newly-formed group is planning to add more bars to its portfolio in the future, while continuing to invest in its brewery operations, driving quality and innovation. CEO Jason O Connell said: “This is an exciting time for all our customers and staff working within Galway Bay Brewery and BRÚ Hospitality. The newly formed group plans to expand to 25 bars over the coming years, in addition to increasing brewery capacity and output in Oranmore, Co Galway.’ Brewery Operations Director James Dunne said: “The merger will allow us to strengthen the route to market for both breweries, while maintaining the philosophy of each brand.”
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BEER
Dublin City Brewing Co
Fergal Murray, Head Brewer, Dublin City Brewing Co
The team at Dublin City Brewing Co have been busy making up for lost time from all the lockdowns! Situated on what used to be the Parnell Centre, the 11,000 square foot property will have the capacity to produce 5 million litres of premium beer per year. It will also have a visitor centre providing guided tours that can host up to 200,000 guests per annum, as well as a merchandise shop and an event space. So far, the entire project has cost €15 million and has been privately funded, aside from the final €1.5 million needed for completion. A public crowdfunding campaign to raise the remainder will be launched very soon. Sliabh Liag Distillery in Donegal recently ran a similar funding drive and achieved huge success. Dublin City Brewing Co are hoping theirs will do equally well and finally enable head brewer Fergal Murray to commence production, in what will be the second biggest brewery in the city. He has an unrivalled wealth of experience from working as Master Brewer and Global Brand Ambassador for nearly 30 years.
Rascals Brewing Company Rascals Brewing Company, the independent brewery based in Inchicore, has added two new beers to its current portfolio. The husbandand-wife run company, recent winners of two Best In Country gold medals at the 2021 World Beer Awards, has added Hazy In Love (330ml can) to its core beer range. The 5% hazy IPA is hopped with citra, mosaic and ekuanot. Not only does it have all the flavour and aroma profile you’d expect from those world-class hops, but the addition of wheat and oats gives a lovely hazy appearance and smooth mouthfeel. They’ve also released a new Bavarian-style lager (440ml can) called Born Sippy. This limited edition release is an unfiltered and dry-hopped lager, brewed with Tango and Mandarina Bavaria hops. The simple malt bill and Helles yeast deliver a super clear and clean beer, very rounded and not overly bitter. Rascals Brewing is also looking forward to re-releasing its acclaimed
collaboration with Club Rock Shandy. In August, the brewery launched a Rock Shandy Pale Ale and the beer sold out in a matter of days. Brewed with orange and lemon, as well as Mandarina Bavaria and Amarillo hops, the perfectly balanced ale went down a storm with consumers.
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PARTNER PROFILE
A PERFECT PAIR Club has broadened its mixers portfolio with the launch of its new Elderflower Tonic Water
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ver since unveiling a complete relaunch of its iconic range back in 2017, change continues for the better at the number one Irish mixer brand, Club. September saw the launch of the new Elderflower Tonic Water, the first flavoured tonic water in the portfolio. Designed to pair perfectly with London Dry Gin, complimenting the well-rounded blend of sweetness and quinine bitterness, this Elderflower tonic adds a wonderful twist on a G&T. Clean, crisp, and full of definition with aromatic tones of floral elderflower, the new tonic is infused with subtle citrus undertones, signature to the popular Club Tonic Water. “We are very excited about our new Club Mixers’ brand as it was very important for us to keep such an iconic Irish brand contemporary and relevant to the modern consumer,” said Brian Greer, Marketing Manager, Britvic Ireland. “Our focus has always been to deliver a unique and superior taste experience and the introduction of our Elderflower Tonic Water is a proud moment for us on our journey. We look forward to bringing more exciting new flavours to the range.” Club Elderflower Tonic is now available in 125ml nonreturnable glass bottle for the on-trade. Club ensures relevance across many drinking opportunities. Its portfolio offers a wide range of flavours, best enjoyed chilled over ice with a garnish of choice. Club Mixers are the perfect accompaniment to spirits, expertly designed to blend deliciously with gins, vodkas and whiskeys.
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Carlow Brewing Company O’Hara’s Brewery has made an ambition they have held for many years into a reality. It has put its O’Hara’s Irish Stout Nitro and Irish Red Nitro into 440ml cans and due to widget technology, this will allow you to experience the same brilliant cascading effect and smooth creamy head as a draught pour. You’ll recognise the same great flavours of O’Hara’s Irish Stout with trademark robust roast flavour, complemented by a fullbodied and smooth mouth feel. All the traditional flavours of the O’Hara's Irish Red are present, with trademark hints of sweet caramel and mild nutty biscuit, all amplified with a smooth creamy mouth feel and a nice warming finish. Whether you select the nitrogenated stout or red ale, both beers from O’Hara’s Brewery will leave you in awe of the hypnotic sight of the glass slowly cascading into a creamy head.
CHANGES IN BEER CHOICES Coupled with a fall in sales for Irish beer, brewers have also provided extensive financial support to their hospitality customers at a heavy cost to the sector. Since the first lockdown, breweries extended high value credit lines, which provided life support to many pubs and bars that were short on cash. An additional relief that the brewing sector provided for pubs was the reimbursement for all unsold kegs, as well as the disposal of unsold beer. The lockdowns have also impacted on types of beer that were sold in 2020. Stout sales typically make up around 30% of overall beer sales, but in 2020 stout made up just 25% of beer’s market share. Lager was the main beneficiary of this, increasing its market share from 63% in 2019 to 69% in 2020. Ale’s beer market share went down from 6% in 2019 to 4% in 2020. Non-alcoholic beer had a fractional increase in its market share by 0.1%. The most dramatic movement in sales channels was for ale and stout. In 2019, 80% of stouts and ales were sold in the hospitality sector. In 2020, only 43% of those variants were sold in the on-trade sector. Also notable was that beer was not the biggest contributor of excise receipts to the exchequer within the alcohol market. Indeed, it was not even the second biggest contributor with an estimate collection of €351 million paid to the exchequer in 2020, a fall of €70 million compared to 2019.
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A helping Miguel Fajardo, Thomas Henry Ambassador, Spain
d n ha Andrei Korobov, Tselovalnik Vodka, Global Ambassador Ben Curtis, Hendrick's Gin Ambassador, Ireland
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Maksim Shirokov, Jameson Brand Ambassador, Russia
stablished in September, ARC (Ambassador Residency Club) is all about getting brand ambassadors back behind the bar to give some assistance to our friends in the hospitality community. According to Danil Nevsky of Indie Bartender and Oisin Davis of Great Irish Beverages, the one universal issue facing so many bars and restaurants around the world today is a lack of staff. When the entire global hospitality sector closed during lockdown, a lot of people were forced to find employment elsewhere. Those same people are now working in other areas, leaving many vacant positions in the bar and restaurant industry. This is just one of the many reasons why the hospitality sector is facing a staffing crisis. But there is a way to help. Hundreds of able-bodied and fully experienced individuals are ready and waiting. They are brand ambassadors and ARC wants to get them back to where they first started – behind the bar.
Created by Oisin Davis of Great Irish Beverages and Danil Nevsky of Indie Bartender, ARC is a nonprofit set up to help the global bar industry during its time of need WHAT IS ARC? Drinks brands have recruited many of the world's best and most capable bartenders and turned them into brand ambassadors. ARC wants these brands to help alleviate the staffing crisis by letting their ambassadors work some shifts in bars once again. In order for brands to participate in ARC, they have to allow one of their brand ambassadors to work four shifts in one month in a bar of their choice. The rotation of brands and bars taking part will change every month and any brand or bar can request to come on board. There’s no charge, but final say on brands and bars is down to the ARC team. The first month's edition of ARC featured Ben Curtis of Hendrick's Gin working in The Exchequer in Dublin and Andrei Korobov of Tselovalnik Vodka working in El Copitas Bar in St Petersburg. The second included Maksim Shirokov, Jameson Brand Ambassador for Russia at Zhuravli Bar, Moscow and Miguel Fajardo, Thomas Henry Ambassador for Spain at María Bonita Taco Bar. If you are a brand ambassador/manager/owner and want to get involved with ARC, email oisin@greatirishbeverages.com or dan@indiebartender.com
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